Cherry Couscous & Arugula Salad with Balsamic Vinaigrette

Name: Cherry Couscous & Arugula Salad with Balsamic Vinaigrette
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Ingredients: ¾ cup fine couscous, whole wheat if desired; 2 tablespoons olive oil; ¼ teaspoon sea salt; Several twists of freshly ground black pepper; ¼ cup olive oil; 2 tablespoons lemon juice; 2 tablespoons balsamic vinegar; 2 teaspoons Dijon mustard; 2 teaspoons honey or maple syrup; Generous amount of freshly ground black pepper; ⅛ teaspoon fine salt; 5 ounces arugula; ½ pound cherries (about 2 big handfuls), pitted, halved and quartered; 2 to 3 stalks celery, chopped (1 heaping cup); 4 ounces goat cheese, crumbled (about ¾ cup); ½ cup shelled pistachios or almonds (choose slivered or sliced almonds and you can skip the chopping step)

Description: This delightful summer salad features fresh cherries, arugula, pistachios and goat cheese (optional) tossed in a simple balsamic vinaigrette. Feel free to substitute pearl couscous for the fine couscous shown here, or quinoa to make the salad gluten free (cook according to package directions and proceed to step 2). Recipe yields 6 medium salads.

Prep Time: 20

Cook Time: 5

Ingredients

¾ cup fine couscous, whole wheat if desired
2 tablespoons olive oil
¼ teaspoon sea salt
Several twists of freshly ground black pepper
¼ cup olive oil
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons honey or maple syrup
Generous amount of freshly ground black pepper
⅛ teaspoon fine salt
5 ounces arugula
½ pound cherries (about 2 big handfuls), pitted, halved and quartered
2 to 3 stalks celery, chopped (1 heaping cup)
4 ounces goat cheese, crumbled (about ¾ cup)
½ cup shelled pistachios or almonds (choose slivered or sliced almonds and you can skip the chopping step)

Instructions

To make the couscous: Bring ¾ cup water to boil in a small saucepan. Once it’s boiling, remove the pan from heat and pour in the couscous, olive oil, sea salt and a few twists of freshly ground black pepper. Stir, cover and let rest for 5 minutes. Remove the lid, fluff the couscous with a fork and set it aside for later.
To make the dressing: Whisk together all of the vinaigrette ingredients in a small bowl until emulsified.
To toast the nuts: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant, about 3 to 6 minutes. Remove from heat and use a chef’s knife to chop the nuts into small pieces.
To compose the salad: In a large serving bowl, combine the arugula, cooled couscous, sliced cherries, chopped celery, crumbled goat cheese and chopped nuts. When you’re ready to serve, drizzle it with enough vinaigrette to lightly coat the greens (you might have some leftover) and toss to combine. Serve immediately. If you store the dressing separately from the rest, it will keep well in the refrigerator for up to 4 days.